Homemade Ice Cream Recipe
Recipe information
Make Homemade Ice Cream in just 8h . chocolate or vanilla
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Ingredients
Base custard
Chocolate addition (optional for chocolate flavor)
Finish / optional mix-ins
Base custard
1. Warm milk and cream
Combine the whole milk and 1 cup of the heavy cream in a medium saucepan. Heat over medium until it just begins to steam and small bubbles form at the edge (do not boil).
2. Whisk sugar and yolks
In a medium bowl, whisk the granulated sugar into the egg yolks until the mixture is pale and slightly thickened.
3. Temper the yolks
Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly.
4. Cook custard
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 170–175°F or when it reaches nappe). Do not let it boil.
5. Finish custard
Remove from heat and stir in the remaining 1 cup heavy cream, salt, and vanilla extract (if making vanilla).
6. Chill
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cover the surface with plastic wrap (to prevent a skin) and chill in the refrigerator until completely cold, at least 4 hours or overnight.
Chocolate addition (optional)
7. Bloom cocoa and melt chocolate
If making chocolate ice cream, whisk the cocoa powder with the hot water in a small bowl to form a smooth paste. Stir the paste into the warm milk mixture during the 'Warm milk and cream' step. After cooking the custard, while still warm, whisk in the chopped chocolate until melted and smooth.
Churn and finish
9. Prepare ice cream maker
Set up your ice cream maker according to the manufacturer's instructions. Be sure the bowl is properly frozen if using a freezer-bowl machine.
10. Churn
Pour the thoroughly chilled custard into the ice cream maker and churn until it reaches soft-serve consistency, typically 20–30 minutes depending on your machine.
11. Add mix-ins
In the last 2–3 minutes of churning, add any optional mix-ins (about 1/2 cup) so they are evenly distributed.
12. Harden
Transfer the churned ice cream to a freezer-safe container, press a piece of parchment or plastic wrap onto the surface, and freeze until firm, at least 3–4 hours for scoopable texture.
13. Serve
Let the ice cream sit at room temperature for 2–5 minutes to soften slightly before scooping. Serve in bowls or cones.
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